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Just realized how a customer's question about marbling changed my approach
This regular asked why some steaks have more fat lines, and I had to break it down simply for her. It made me think about how I describe cuts to everyone, not just other butchers. Now I start by showing the fat content and how it cooks, which helps folks pick better. My coworkers have started doing it too, and sales on the pricier cuts have gone up a bit.
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the_eric2d ago
Yeah, breaking it down simply is key. I found that just showing how the fat cooks and tastes gets people on board way faster than any fancy terms.
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